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Best Way to Serving Appetizing Beef vegetable stew with Korean chili oil twist

Beef vegetable stew with Korean chili oil twist is the nomero uno that appears to many people’s thought when it arrives to a perfect meal. Today, we will provide you procedures on serving a comforting Beef vegetable stew with Korean chili oil twist.

Beef vegetable stew with Korean chili oil twist

We hope you got benefit from reading it, now let’s go back to beef vegetable stew with korean chili oil twist recipe. To make beef vegetable stew with korean chili oil twist you only need 23 ingredients and 13 steps. Here is how you achieve it.

Firstly, below are the ingridients that you should prepare to serve Beef vegetable stew with Korean chili oil twist:

  1. You need of Vegetable.
  2. You need 4 sticks of Celery.
  3. Provide 5 pcs of Red round radish.
  4. Get of Gem potato 5-8 pcs. PC 3 colour potato.
  5. Get 2 pcs of Carrot.
  6. You need 6-8 pcs of Button Mushroom.
  7. Take of Spices.
  8. Prepare of Ginger.
  9. You need of Garlic.
  10. Prepare of Onion.
  11. Prepare of Beef seasoning spices.
  12. Prepare of Other.
  13. Prepare of Tomato paste.
  14. Provide of Flour.
  15. You need of Beefstock/broth + 1 cube beef.
  16. Use of Protein.
  17. Get 1 kg of Beef.
  18. Take of Chilli oil.
  19. Use of Oil.
  20. Take of Onion.
  21. Take of Chili flakes.
  22. You need of Chili powder.
  23. Provide of Sesame oil.

After readying the ingridients, now we are set to make our delightful Beef vegetable stew with Korean chili oil twist:

  1. Season beef with salt and paper, onion powder, oregano, sun dried tomato- go crazy. Keep refrigerated for 2 hrs to 12 hrs..
  2. Coat beef with flour. Brown beef on hot oil and high heat. Keep oil level low and small number of beef in pan so that beef dont steam. Set aside browned beef..
  3. Optional: sauté mushroom on butter untill soft. Set mushroom and butter residue aside with beef..
  4. Soften onion on same pan.. Try not to add much oil..
  5. Add tomato paste. Sauté untill raw tomato scent goes away. Add garlic ginger..
  6. Add flour 2 table spoon cook 2 to 3 minutes..
  7. Add half of beef broth and boil. Keep stirring..
  8. Add last half beef broth. Dissolve beef cube in 3 cup boiling water. Add that water with beef broth..
  9. Tug 2 bay leaves, 4 cloves, 4 cardamom, 2 cinnamon sticks and 1 stick rosemary..
  10. Bring to boil in high heat. Add vegetable. Simmer in low heat for 1 hour. Add frozen peas 5 minutes before finish..
  11. Alternately sweet potato can be added but should be added ar the last because sweet potato melt like lava :(.
  12. Make chilli oil by browning onion in hot oil. Add chilli flakes and dry red chilli. When red chilli changes color add red pepper as much as required so that the oil dry out and make a paste like mixture. Add sesame oil..
  13. Add the chilli oil before serving or can be used to marinate vegetables before adding..

Both Kimchi and beef are tender and delicious! I've been wanting to try a slow cooker for some Korean dishes for a while. It seems like a great idea when I run out of time to cook meals most of these days. Hearty and warm beef stew is packed with potatoes, carrots, peppers, and onions. The delicately spiced and thick sauce is sure to warm up the whole family on cold nights.

Recipe : Beef vegetable stew with Korean chili oil twist

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